Name: Sweet potato & rosemary soup with garlic toasts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 tsp olive oil plus extra for brushing; 1 onion chopped; 3 garlic cloves; 750g sweet potato peeled and cubed; 1l vegetable stock; 2 rosemary sprigs; 8 slices bread (ciabatta is good)

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Sweet potato & rosemary soup with garlic toasts

Sweet potato & rosemary soup with garlic toasts

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.26 ratingsRate

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This rustic soup is super-quick and cheap to make, but full of flavour

Freezable

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil

plus extra for brushing
1 onion

chopped
3 garlic cloves
750g sweet potato

peeled and cubed
1l vegetable stock
2 rosemary

sprigs
8 slices bread

(ciabatta is good)

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Nutrition: per serving

kcal458
fat7g
saturates1g
carbs84g
sugars15g
fibre0g
protein20g
salt2.49g

Method

step 1

Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
step 2

Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
step 3

Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.

Recipe from Good Food magazine, March 2009

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A star rating of 4.2 out of 5.26 ratings

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